Gaia
Alpha acid
12–15%
Beta acid
5–10%
Total oil
1.5–2.5 mL
Czech Republic
Ahtanum
Alpha acid
3.5–6.5%
Beta acid
4–6.5%
Total oil
0.5–1.7 mL
United States
Key differences
When to pick Gaia
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- Bittering workhorse - efficient in the mash
When to pick Ahtanum
- More myrcene - pronounced citrus and resinous notes
- Aroma-focused - ideal for dry hopping
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Gaia
HoppySpicy
Only in Ahtanum
CitrusGrapefruitGeraniumPineEarthyFloralCedarLemon
Property
| Property | Gaia | Ahtanum |
|---|---|---|
| Alpha acid | 12–15% | 3.5–6.5% |
| Beta acid | 5–10% | 4–6.5% |
| Co-humulone | 20–29% | 30–35% |
| Total oil | 1.5–2.5 mL | 0.5–1.7 mL |
| Myrcene | 23–37% | 45–55% |
| Humulene | 2–4% | 15–22% |
| Caryophyllene | 9–12% | 9–12% |
| Farnesene | 5–7% | 0–1% |
| Origin | Czech Republic | United States |
| Purpose | Bittering | Aroma |